Cream Puffs
Fluffy choux pastry filled with a rich mixture of whipped cream and pastry custard.
Story
Indulge in these delightful cream puffs, featuring a light and airy choux pastry shell that is generously filled with a velvety, melt-in-your-mouth blend of whipped cream and classic pastry custard.
Ingredients
unsalted butter
50g
milk
50ml
water
50ml
salt
1 pinch
eggs
2 pieces
cake flour (needs to be sifted)
50g
pastry cream (refer to P30 to make)
160g
fresh cream
80ml
Instructions
1
Boil wet ingredients
Put Material A from P114 into a pot, turn to medium heat, and stir with a wooden spatula to melt the butter.
2
Scald the flour
Once the butter has melted and is boiling, remove from the heat, add all the cake flour at once, and quickly stir with a wooden spatula until there are no lumps.
3
Stir-fry the dough
Turn the heat back on and stir constantly until a thin film forms on the bottom of the pot, being careful to avoid burning.
4
Add eggs
Remove the pot from the heat, slowly add the beaten eggs, and stir continuously with a plastic spatula until evenly combined.
5
Check consistency
Stir Step 4 thoroughly. As shown in the picture, the dough is ready when it flows down from the plastic spatula in a triangle shape.
6
Pipe the puffs
Load the mixture from Step 5 into a piping bag fitted with a round metal tip, and pipe onto a baking tray with some spacing, making each piece 6cm in diameter.
7
Shape
Dip your finger in water and gently press down the tips from Step 6. Be careful not to press too hard as it may prevent the dough from puffing up, so use moderate force.
8
Bake
To prevent the surface of Step 7 from drying out, lightly spray some water mist. Place in an oven preheated to 200°C and bake for 20 minutes, then lower the temperature to 160°C and bake for 15 minutes.
9
Cooling
After baking, remove the cream puffs from the iron pan and place them on a cake cooling rack to cool.
10
Making the Cream
Place the heavy cream into a bowl, then place the bowl over ice water, and whip into an 80% whipped cream. Place the milk custard cream into another bowl, then slowly pour it into the heavy cream and mix evenly.
11
Slicing the Puffs
Once the puff shells have cooled, horizontally slice off the top 1/3.
12
Filling
Place the cream from step 10 into a cone-shaped piping bag fitted with a round metal tip, pipe into the bottom half of the puff shells from step 11, and cover with the lids.
